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Sprouted Sourdough Discard Pancakes

Quick, one bowl, fluffy sprouted sourdough pancakes!
15 minutes
12 Pancakes
Pairs perfectly with blueberries and morning sun.

Sprouted spelt sourdough pancakes are fluffy, delicious and highly digestible, thanks to sourdough starter and sprouted spelt flour. They’re also super quick, use only one bowl, and a great way to use up that sourdough discard lurking in your fridge. Enjoy them hot or cold, any time of day, plain or fancied up with blueberries, chocolate chips, you name it!

what is sourdough discard?

When you grow and maintain a sourdough starter there is naturally some discard, that is a portion of the starter that is no longer needed. We put all of our discard into one jar and store it in the fridge until it’s ready to use. You can learn more about sourdough starter from our sourdough beginner’s guide. In this recipe, you can use starter at any stage, whether its freshly fed or been in the fridge for a while.

ingredient tips & substitutions

  • Sprouted Spelt Flour: You can also use sprouted wheat flour
  • Maple Syrup/ Honey: you can also use granulated sugar
  • Milk: Any kind of milk or milk alternative will work here (oat, soy, almond etc.) 
  • Egg: if making a vegan version, swap for a flax or chia egg.

Topping Ideas

  • A classic drizzle of maple syrup
  • Nut or seed butter
  • Fresh or frozen fruit
  • Chopped nuts
  • Chocolate chips
  • Coconut
  • Whipped cream

recipe notes

  • Make sure the pan is fully preheated before adding the batter. Otherwise, you may not have the prettiest first pancake (definitely still delicious though!).
  • These are best enjoyed fresh but will keep in the fridge for a few days. Reheat in a frying pan or toaster

Sprouted Sourdough Discard Pancakes

Quick, one bowl, fluffy sprouted sourdough pancakes!
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 12

What You'll Need:

  • 1 cup sprouted spelt flour
  • 1 cup sourdough discard
  • ½ cup milk or milk alternative
  • 1 egg
  • 2 tbsp oil or melted butter
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon (optional)

How To Make It:

  • In a large bowl, combine sourdough discard, milk, egg, butter/oil, maple syrup and vanilla.
  • Add baking powder, baking soda, cinnamon, salt and sprouted spelt flour. Mix until just combined. The batter will be stickier than traditional pancake batter because of the discard, but still should be runny enough to pour. Adjust consistency with a splash of milk or spoonful of flour if needed.
  • Preheat a frying pan to low-med with a small amount of butter or oil.
  • Cook about ¼ cup of batter per pancake. Flip when bubbles form on top and outer edges are set, continue cooking until golden brown on the opposite side. Repeat with remaining batter.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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